Spice Substitution Guide

Choose the right spice for a recipe when you don't have what you need

Cuisines are profoundly influenced by the spices that are indigenous to that region or country and strongly impact the flavors of the dishes. What would Indian cooking be without cardamom pods, or Jamaican recipes be without the kick of allspice? Imagine an Asian dish without ginger or a Mexican recipe void of cumin. Sometimes, however, a home cook may not have the spice called for in a recipe—whether because the spice is difficult to find, or a personal dislike for its taste, or it simply didn't make its way onto the grocery list. Picking the right spice substitute can be challenging, as many spices possess unique character and flavor profiles that are difficult to replicate.

Luckily, there are some good substitutes you can employ to maintain the general taste of a dish. It is important to keep in mind, though, that although the selected flavors should harmonize or hint at the original, the flavor will not be as originally intended in the recipe. Even so, to be safe, begin adding the substitution with just half of the specified amount in the recipe and continue to taste and adjust as needed.

Allspice—substitute cinnamon, cassia, a dash of nutmeg or mace, or a dash of cloves

Aniseed—substitute fennel seed, a few drops of anise extract, or anise stars

Mustard—substitute wasabi powder (using only 1/4 to 1/2 as much as the recipe calls for since it is hotter), horseradish powder, or dry mustard powder using 1 teaspoon dry mustard powder for every 1 tablespoon prepared mustard